Pork Chops with Dijon Sauce

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We eat a lot of pork in this family, even given my father’s Germanic background. Pork chops are the most convenient, which is probably why I remember my mother serving them so often growing up.

The chops were thinner, and almost always bone-in (there were a lot of kids gnawing on bones at our table). These days we get thicker chops and although we prefer bone-in, it just depends on what’s available at the market that day.

Given that we eat pork chops so often, dad is always on the look out for a good recipe. This recipe we pulled from the New York Times Sunday Magazine years ago and have made it several times since. It’s easy peasy, and tastes so good! The Dijon cream sauce is just lovely with the pork. Great served with new potatoes.

Pork Chops with Dijon Sauce Recipe

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  • Prep time: 5 minutes
  • Cook time: 30 minutes
  • Yield: Serves 4

If using bone-in chops, score the fat that surrounds the chops (make vertical cuts through the fat, without cutting into the meat), so that the chops don't warp in shape as they cook.

Ingredients

  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 4 center-cut rib or loin pork chops, boneless or bone-in (whatever you prefer), about 1 1/4 inch thick
  • Salt
  • Freshly ground black pepper
  • 1/4 cup chopped shallots or minced onions
  • 1 cup dry white wine
  • 3/4 cup chicken stock*
  • 1/2 cup heavy cream
  • 2 Tbsp Dijon mustard
  • 1 Tbsp chopped parsley (optional)

*If cooking gluten-free, use homemade chicken stock or gluten-free packaged stock.

Method

1 Sear the pork chops: Pat the pork chops dry with paper towels. Sprinkle salt and pepper all over them. Heat the olive oil in a large skillet over medium high heat. Stir in the butter.

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As soon as the butter has melted, add the pork chops to the pan and sear them, about 2-3 minutes on each side. Reduce the heat slightly if the chops brown too quickly.

2 Sauté onions or shallots, deglaze the pan with wine: Remove the pork chops from the pan and pour off most of the fat. Add the shallots and cook them on med high heat until softened, about 1 minute.

Add 1/2 cup of the wine and bring to a boil, deglazing the pan by scraping the brown bits from the bottom of the pan.

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3 Add stock, return chops to pan, cover and cook: Stir in the stock and return chops to the pan. Bring sauce to a simmer, reduce heat, cover and cook until chops are cooked through (145°F internal temp), about 10 to 15 minutes.

4 Remove chops, add remaining wine, reduce: Remove the pork chops to a warm platter; cover with foil to keep warm. Add the remaining half cup of wine. Increase the heat to high to boil the pan juices. Reduce the juices by half, about 3 minutes.

5 Add cream, reduce, whisk in mustard and parsley: Add the heavy cream and boil 3 minutes more, until sauce reduces and thickens, and scraping the pan with a wooden spoon leaves a trail.

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Remove from the heat and whisk in the mustard and parsley. If you want, add more mustard to taste. Place chops on a bed of sauce and serve.

 

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Adapted (barely) from the New York Times: Pork Chops with Dijon Sauce

Links:

Perfect Pork Chops here on Simply Recipes

Pork Chops with Ginger Pear Sauce here on Simply Recipes

Pork Chops with Sweet and Sour Sauce here on Simply Recipes

Honey Mustard Pork Chops from Budget Bytes

Pork Chops Dijon Mustard Sauce

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Showing 4 of 73 Comments

  • Abbie

    Wonderful sauce, tough meat. I used organic bones less chops, they lacked flavor inside and good texture. This method would work great with chicken. The sauce was wonderful.

  • Dan Joraanstad

    The results of pork chops with dijon….yum!! I took up the suggestion made earlier to use 3/4 cup brandy instead of white wine. It was great….and no sacrificed bottle of wine. I think some folks posting have not had luck in reducing the sauce. Perhaps they might use a greater heat. I found that the exact results came about following the recipe. 3 minutes boiling with the alchohol, 3 minutes boiling with cream. It truly means boil. Great addition to the line up and nice to know how to make a basic cream and mustard sauce. Thanks.

  • Tomoko

    This was super! Very easy, very tasty! Adding to family favorite!

  • Amanda

    Planning to make this on the weekend. Going to be grilling the chops and I saw another pork recipe on your site wherein you brined the Pork. A tenderloin, I believe. Would it be overkill to brine a pork chop – even a thick one?

  • Ted Torretti

    Wow! I fixed this earlier in the week and the whole family was particularly knocked out by the sauce that is part of this recipe. We are all big fans of pork and this recipe gives us another excuse to include it in our rotation of meals. Thanks for the wonderful blog and the great variety of recipes you’ve shared. I’ll certainly be trying more of them.

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